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Food Res Int

Title:		Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
Author(s):		Hinneh M; Semanhyia E; Van de Walle D; De Winne A; Tzompa-Sosa DA; Scalone GLL; De Meulenaer B; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K;
Address:		"Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Electronic address: Michael.Hinneh@UGent.be. Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg, 1, 9000 Ghent, Belgium. Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180526
Issue:
Page Number:		607 - 620
DOI:		10.1016/j.foodres.2018.05.064
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7?ª+days) Ghanaian cocoa beans. Flavor analysis was also conducted on equally roasted pod stored cocoa beans. Through visual assessment of the pods, pulp and beans, the compelling impact of PS on fermentation index (FI) and nib acidity could be demonstrated by the various biochemical and physical changes such as respiration, moisture reduction, and cellular degradation, occurring during the process. Whereas the entire reaction of sugar degradation may be deemed complex, a clear relationship between the FI, nib acidity and the glucose content was observed. Also, PS was found to increase with marginal increase in total reducing sugars (glucose and fructose). Although the concentration of free amino acids was directly proportional to the duration of PS, within the framework of this study, a significant difference (p?ª+
Keywords:		Acids Amino Acids/*analysis Cacao/*chemistry Chocolate Fermentation Fermented Foods/analysis Flavoring Agents/*analysis *Food Storage Ghana *Maillard Reaction Odorants/analysis Sugars/*analysis/metabolism Vicia faba Volatile Organic Compounds/analysis Ami;
Notes:		"MedlineHinneh, Michael Semanhyia, Evangeline Van de Walle, Davy De Winne, Ann Tzompa-Sosa, Daylan Amelia Scalone, Gustavo Luis Leonardo De Meulenaer, Bruno Messens, Kathy Van Durme, Jim Afoakwa, Emmanuel Ohene De Cooman, Luc Dewettinck, Koen eng Research Support, Non-U.S. Gov't Canada 2018/07/17 Food Res Int. 2018 Sep; 111:607-620. doi: 10.1016/j.foodres.2018.05.064. Epub 2018 May 26"